[Baking] Orange & White Chocolate Souffle Pudding
with Pistachios & Cream
- Milk
- Soy
- Gluten
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
- Wheat
- Milk
- Soy
Ingredients
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
White Chocolate Chips
(Contains: Milk, Soy May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut, Wheat.)
1 packet
Basic Sponge Mix
(Contains: Gluten, Wheat May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut, Milk, Soy.)
1 packet
Pistachios
2
Orange
1 packet
Caster Sugar
(May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut, Wheat, Milk, Soy.)
1 packet
Icing Sugar
(May be present: Almond, Cashew, Gluten, Peanuts, Pistachio, Sesame, Walnut, Wheat, Milk, Soy.)
Cooking Steps
Preheat the oven to 170°C/150°C fan-forced. Grease and line a medium baking dish. In a medium frying pan, add the butter and melt over a low heat. Zest both the whole oranges and juice one. Separate the eggs, adding both to separate large bowls. TIP: For the egg whites, a clean bowl and no egg yolk will help them successfully aerate!
To the egg yolks, add the orange zest and juice, caster sugar, basic sponge mix (see ingredients), milk and melted butter. Whisk to combine.
Using an electric mixer, whisk the egg whites until soft peaks, 1-2 minutes. Using a metal spoon, fold 1/3 of the egg whites into the orange egg yolk mixture. Very gently fold in the remaining egg white and white chocolate chips until just combined.
Pour the pudding mixture into the baking dish. Bake until golden and just set, 50-55 minutes. TIP: A slight firm wobble in the centre means the pudding is done!
While the pudding is baking, roughly chop the pistachios. Wipe out the frying pan and return to a medium-high heat. Add the pistachios and cook, tossing, until toasted, 3-4 minutes.
Top the orange & white chocolate soufflé pudding with a dusting of icing sugar and the pistachios. TIP: Use a fine sieve for the icing sugar to avoid any clumps! Serve with the thickened cream.
